Thai Indonesian Rendang Curry Food

THAI-INDONESIAN RENDANG CURRY

Thai-Indonesian Rendang Curry image

Taken from About.com and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!

Provided by Sweet Tortellini

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

8 boneless and skinless chicken tenderloins
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (more if you like spicy!)
1/2 teaspoon turmeric
1 1/2 teaspoons cinnamon
2 tablespoons ground coriander
1 tablespoon ground cumin
7 ounces good-quality coconut milk (not cream!)
2 tablespoons fresh finely chopped lemongrass (usually found in a tube refrigerated near the produce section)
1 onion, peeled and quartered
4 garlic cloves
1 thumb-size piece ginger or 1 galangal
2 teaspoons dark soy sauce or 2 teaspoons Braggs liquid aminos
2 1/4 teaspoons tamarind paste or 2 1/4 teaspoons vinegar
1 tablespoon agave nectar
2 tablespoons fish sauce
1 teaspoon shrimp paste or 1 teaspoon substitute 1 tbsp. fish sauce
2 whole star anise
fresh cilantro
dry shredded coconut

Steps:

In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
Serve atop fragrant rice and garnish (optional) Enjoy!

RENDANG (SPICY BEEF INDONESIAN CURRY)

Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

INDONESIAN STYLE CURRY PASTE

Indonesian Style Curry Paste image

This curry paste is pretty easy to make and good to make beef rendang and other curry dishes like chicken, vegetables, and even fried rice or fried noodles.

Provided by Nasi Goreng

Categories Sauces

Time 45m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1 onion, chopped
12 chilies, chopped
1 teaspoon black peppercorns
2 stalks lemongrass, peeled and chopped
1 tablespoon galangal, chopped
5 garlic cloves, chopped
5 kaffir lime leaves, sliced
2 tablespoons ground coriander
1 teaspoon cumin
1 tablespoon shrimp paste
1 teaspoon salt
120 ml vegetable oil

Steps:

Put chopped onion into the grinder or food processor.
Put next 6 ingredients into pestle and grind them to coarse paste to release the flavour.
Stir in the paste to the onion and grind them until they become fine paste.
Toast coriander and cumin in low heat to release the flavour.
Stir in toasted coriander, cumin, shrimp paste and salt to the paste and continue to grind them until paste become moist and fine.
Heat up the oil in the saucepan in medium low heat.
Pour the paste into the saucepan and stir occasionally and turn the heat to low when it gets hot and keep stirring in, all is about 10 minute.
Cool off the paste before storing it.

Nutrition Facts : Calories 1254.5, Fat 108.4, SaturatedFat 13.9, Sodium 2378.1, Carbohydrate 75, Fiber 15.7, Sugar 32.4, Protein 15

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